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  • Author: Katrina Springer
  • Total Time: 2 hours
  • Yield: 12 1x


  • 400g hazelnuts
  • 150g butter, room temperature
  • 1 cup icing sugar
  • 3 eggs
  • 250g dark chocolate melts
  • 1/4 cup Kahlua
  • 3 litres vanilla ice-cream


  1. Preheat oven to 200°C
  2. Line the base of a springform round pan with baking paper
  3. Place nuts onto a baking tray and roast in oven for 10 minutes
  4. Cool nuts on baking tray, when cooled place into a tea towel and rub off skin (no need to rub them all off, just do what is easily removed), discard skins into bin or shake tea towel outside
  5. Roughly chop hazelnuts
  6. Place butter and sugar into an electric mixing bowl, mix until pale in colour
  7. Add eggs, continue to mix until all ingredients are combined
  8. Melt chocolate following packet directions (I melt on 50% in the microwave, 1 minute, stir, repeat until melted)
  9. Pour chocolate and kahlua into butter mixture, stir gently until combined
  10. Sprinkle half of the hazelnuts into springform pan
  11. Pour half the chocolate mixture over nuts
  12. Freeze for 30 minutes, remove icecream from fridge at 20 minutes to soften
  13. Spoon ice-cream over nuts, gently pressing into spring form pan
  14. Pour in remaining chocolate mixture
  15. Cover with plastic wrap and freeze for 1 hour
  16. Remove plastic wrap (keeping to reuse) press remaining hazelnuts into chocolate mix, cover with plastic wrap and freeze overnight
  17. To serve slice like a cake and serve immediately


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  • Prep Time: 2 hours

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